Ramadhan, Irsyad and Erni Sofia Murtini,, STP., MP., Ph.D (2021) Pemanfaatan Ampas Kopi Arabika Blend Arjuna Natural dengan Full Wash dari Hasil Ekstraksi Espresso dan Cold Brew untuk Pembuatan Muffin. Sarjana thesis, Universitas Brawijaya.
Abstract
Kopi merupakan salah satu minuman yang digemari dan banyak dikonsumsi di seluruh dunia. Ekstraksi kopi akan menghasilkan residu yang dikenal sebagai ampas kopi. Ampas kopi umumnya dibuang dan terdekomposisi oleh mikroorganisme sehingga menghasilkan metana (CH4) dan dinitrogen oksida (N2O). Ampas kopi yang tersisa setelah ekstraksi masih dapat dimanfaatkan karena memiliki kandungan senyawa fenolik, kafein, trigonelin, dan produk reaksi maillard yang berperan sebagai antioksidan. Ampas kopi juga memiliki kandungan serat yang tinggi, yang mampu menjaga kesehatan saluran pencernaan. Tujuan dari penelitian ini adalah mendapatkan jenis dan konsentrasi ampas kopi untuk menghasilkan muffin dengan karakteristik fisik, kimia, dan organoleptik terbaik serta meningkatkan nilai fungsional muffin. Penelitian menggunakan rancangan tersarang (nested) dengan 2 faktor. Faktor pertama adalah jenis ampas kopi (espresso dan cold brew) dan faktor kedua adalah konsentrasi ampas kopi yang ditambahkan (5, 10, 15, dan 20%). Pembuatan muffin ampas kopi dilakukan 3 kali pengulangan dan didapatkan 24 satuan percobaan. Data diolah menggunakan ANOVA selang kepercayaan 95%. Jika terdapat pengaruh nyata maka dilakukan uji BNT (Beda Nyata Terkecil) atau BNJ (Beda Nyata Jujur) selang kepercayaan 95%. Uji organoleptik menggunakan metode uji hedonik kemudian data yang diperoleh dianalisis dengan Friedman Test. Pemilihan perlakuan terbaik dilakukan dengan metode multiple attribute zeleny. Hasil dari penelitian ini adalah adanya pengaruh nyata pada jenis ampas kopi terhadap karakteristik seperti kadar air, kadar abu, volume pengembangan, densitas , porositas, kohesivitas, warna (L*, a*, b*) crumb dan crust, serta organoleptik. Sementara baking loss, kekerasan, dan elastisitas tidak menunjukan perbedaan pada kedua faktor. Muffin terbaik diperoleh dari penambahan ampas kopi jenis espresso dengan konsentrasi 5%. Pada jenis dan konsentrasi produk tersebut, memiliki nilai karakteristik kadar air 26,81%, kadar abu 1,83%, volume pengembangan 68,00%, baking loss 12,08%, densitas 0,44%, porositas 0,79 mm2 , kekerasan 6,34 N, kohesivitas 0,63, elastisitas 6,91 mm, warna (L*, a*, b*) crumb 52,27, 1,43, dan 18,23, warna (L*, a*, b*) crust 47,10, 2,33, 16,63. Pada hasil pengujian organoleptik didapatkah nilai rerata pada tiap parameter yaitu warna 4,22, aroma 4,49, pori 4,53, tekstur 4,51, rasa 4,84, aftertase 4,76, overall 4,61. Artinya panelis memberikan penerimaan netral tiap parameternya pada muffin espresso konsentrasi 5%. Adanya pemanfaataan ampas kopi diharapkan mampu meningkatkan kesadaran masyarakat tekait manfaat ampas kopi dan mengurangi limbah yang ada di lingkungan.
English Abstract
Coffee is one of the most popular and widely consumed beverages around the world. Coffee extraction will produce a residue known as coffee grounds. Coffee grounds are generally discarded and decomposed by microorganisms to produce methane (CH4) and nitrous oxide (N2O). Coffee grounds left after extraction can still be used because they contain phenolic compounds, caffeine, trigonelin, and Maillard reaction products that act as antioxidants. Coffee grounds also have a high fiber content, which is able to maintain a healthy digestive tract. The purpose of this study was to obtain the type and concentration of coffee grounds to produce muffins with the best physical, chemical, and organoleptic characteristics and to increase the functional value of muffins. The study used a nested design with 2 factors. The first factor is the type of coffee grounds (espresso and cold brew) and the second factor is the concentration of added coffee grounds (5, 10, 15, and 20%). Making coffee grounds muffins was repeated 3 times and obtained 24 experimental units. Data were processed using ANOVA 95% confidence interval. If there is a significant effect, then the LSD (Least Significant Difference) or HSD (Tukey's Honestly Significant Difference) test is performed with a 95% confidence interval. Organoleptic test using hedonic test method then the data obtained were analyzed by Friedman Test. The best treatment was selected using the multiple attribute Zeleny method. The result of this research is that there is a significant effect on the type of coffee grounds on characteristics such as moisture content, ash content, volume of expansion, density, porosity, cohesiveness, color (L*, a*, b*) crumb and crust, as well as organoleptic. Meanwhile, baking loss, hardness, and elasticity did not show any difference between the two factors. The best muffins are obtained from the addition of espresso type coffee grounds with a concentration of 5%. In the type and concentration of the product, it has a characteristic value of 26.81% water content, 1.83% ash content, 68.00% expansion volume, 12.08% baking loss, 0.44% density, 0.79 mm2 porosity. , hardness 6.34 N, cohesiveness 0.63, elasticity 6.91 mm, color (L*, a*, b*) crumb 52.27, 1.43 and 18.23, color (L*, a* , b*) crust 47.10, 2.33, 16.63. In the organoleptic test results, the average value for each parameter is color 4.22, aroma 4.49, pores 4.53, texture 4.51, taste 4.84, aftertase 4.76, overall 4.61. This means that the panelists gave a neutral acceptance of each parameter at a 5% concentration of espresso muffins. The existence of the use of coffee grounds is expected to increase public awareness regarding the benefits of coffee grounds and reduce waste in the environment.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0521100256 |
| Uncontrolled Keywords: | Ampas kopi, Espresso, Cold Brew, Muffin,Spent coffee grounds, Espresso, Cold Brew, Muffin |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture > 338.16 Production efficiency |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | soegeng sugeng |
| Date Deposited: | 10 May 2022 07:41 |
| Last Modified: | 17 Oct 2024 02:36 |
| URI: | http://repository.ub.ac.id/id/eprint/190324 |
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